Hadrami Zarbian

Defne ÖztongaCuisinier

Ingrédients

• Riz
  2 cup
• Chicken or meat as desired
  0.5 chicken
• Ail
  4 cloves
• Medium onion
  1 onion
• Potatoes
  2 pieces
• Tomato sauce or two large fresh tomatoes, crushed
  2 tablespoons
• Curcuma
  0 a little
• Huile
  4 tablespoons
• Cumin
  0.5 teaspoon
• Cardamome
  2 pods
• Cloves
  3 pods
• Whole black pepper
  0
• Coriandre sèche
  1 teaspoon
• Cinnamon sticks
  1 sticks

Mesures

1. 1

   Boil the meat or chicken in a quantity of water with two cardamom pods, a whole small onion, and a little ground black pepper. Leave it on the heat until it is nearly cooked.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Chop the onion into small pieces and place it with the oil in the pot over heat. Stir the onion until it turns yellow, then add the minced garlic. After stirring it several times, add the boiled meat or chicken and all the spices.

   Matériel requis:

   Marmite

   Couteau

   Planche à découper

   5 minutes
3. 3

   Add the peeled and cut potatoes into suitable pieces. Cover the pot and continue stirring every two minutes.

   Matériel requis:

   Marmite

   5 minutes
4. 4

   After about ten minutes, add the crushed fresh tomatoes to the contents of the pot.

   Matériel requis:

   Marmite

   10 minutes
5. 5

   Add salt and stir the contents of the pot, then cover it and leave it until the tomatoes dry. Turn off the heat and set the pot aside.

   Matériel requis:

   Marmite

   5 minutes
6. 6

   Wash the rice after sorting it and place it in the pot. Add a quantity of water or broth equal to two cups.

   Matériel requis:

   Marmite

   5 minutes
7. 7

   For each cup of rice, add two cardamom pods and a little black pepper and salt, and leave it on the heat. When the water from the rice dries, reduce the heat to the lowest setting, stir it, and leave it until fully cooked.

   Matériel requis:

   Marmite

   10 minutes
8. 8

   Place the rice on top of the mixture in the pot and leave it on low heat for ten minutes without stirring, so that the bottom layer remains red and the rest of the rice stays white.

   Matériel requis:

   Marmite

   10 minutes
9. 9

   Dissolve a quarter teaspoon of (Herd) or (Saffron) in a teaspoon of water and add it to the pot without stirring, then cover until the rice and meat are cooked.

   Matériel requis:

   Marmite

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Rizpour 100g

Énergie130 kcal

Protéines2.7 g

Lipides totaux0.3 g

Glucides28.2 g

Fibres alimentaires0.4 g

Sucres totaux0.1 g

Ailpour 100g

Énergie100 kcal

Protéines2 g

Lipides totaux1 g

Glucides20 g

Fibres alimentaires5 g

Sucres totaux3 g

Curcumapour 100g

Énergie354 kcal

Protéines7.83 g

Lipides totaux9.88 g

Glucides64.93 g

Fibres alimentaires22.7 g

Sucres totaux3.2 g

Huilepour 100g

Énergie884 kcal

Lipides totaux100 g

Cuminpour 100g

Énergie375 kcal

Protéines18 g

Lipides totaux22 g

Glucides44 g

Fibres alimentaires11 g

Sucres totaux2.2 g

Cardamomepour 100g

Énergie311 kcal

Protéines10.8 g

Lipides totaux6.7 g

Glucides68.5 g

Fibres alimentaires28 g

Sucres totaux0.5 g

Coriandre sèchepour 100g

Énergie298 kcal

Protéines12.4 g

Lipides totaux15.6 g

Glucides55 g

Fibres alimentaires41.9 g

Sucres totaux0.6 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques